Well, today I heard from my CPA regarding my tax bill. Yowza. My husband and I just sat at the kitchen table in silence after I gave him the shocking news. Well, there goes my Monday, plus the entire month, and then some. I could feel myself slipping down the slope of despair.
So to distract myself, I decided to cook a lovely dinner. Something different.
A couple of samples had appeared on my desk last week from a local purveyor of fermented garlic. Hmm, the garlic looked wrinkly and dry, like the old garlic heads I usually through away. The samples were now sitting on the countertop in my home kitchen, and gave me the perfect excuse to change the channel in my head.
A chef friend of mine had told me that black, fermented garlic had originated in China, and was excellent in salad dressings and savory dishes. I decided to make an old fashioned lime butter baked chicken, using the fermented garlic as the flavor base.
I have to admit, fermented garlic cloves look like mummified toes. And if you place one on the pillow of your bed-mate, you could capture that viral video that distracts millions of office workers from their daily grind. Hey, this stuff already has me thinking of situations other than my taxes. It’s working.
Slathering the chicken with the black butter garlic sauce, I popped the chicken into the hot oven. In walks my son, and mumbled that he had a bad day too. He missed an internship application deadline, and also his computer team missed going to a national competition by one placement point. But dinner smelled terrific, so he brightened up a tad.
The black garlic chicken was a huge hit. I began to think of when I was going to use the garlic again, who I could cook for, who I could invite over for a dinner party. The garlic flavor was sweet, smooth, garlicky and rich. And the aroma was divine…
The phone rang, and it was my CPA. She said I owed less tax then she had originally calculated.
Thank you, black garlic. You truly changed my day.
Baked Chicken with Black Garlic, Butter and Lime
- 2 lbs. chicken, cut into pieces
- ½ cup butter
- 12 cloves black, fermented garlic
- Salt and pepper to taste
- Juice of ½ lime
Heat the oven to 375°. Line a broiling tray with foil, piercing the foil so that the chicken juices drain into the bottom tray while cooking.
Place the butter in a microwaveable bowl, and heat for 20 seconds on high, until the butter is melted. Remove the butter from the microwave, and add the garlic cloves. Using an immersion blender, puree the garlic and butter well. Season with salt and pepper, and add the lime juice.
Brush the butter sauce on the uncooked chicken, coating each piece well. You will have a small amount of sauce remaining. Place the tray in the oven, and bake for 30 minutes. Baste the chicken with the remaining butter sauce, and bake for another 20 minutes, until the chicken is cooked throughout.